The capers and olives are soaked in cold water in separate bowls to remove their salty taste. After 15 minutes, drain both and you can even squeeze the capers. The olives, capers, onion and lemon juice are blended into a soft paste. Season with salt.

The chopped olives are mixed with the green onions and finely diced garlic. Add the olive oil to them. Throw in rosemary, basil, salt and black pepper. Allow to rest for 30 minutes. Stir into a mashed uniform mixture and serve.

If you wish, you can add 1-2 anchovies to the paste that you prepared at home in order for it to acquire a more interesting flavor. Fish enrich the taste of the olive paste and make it even more suitable for the fillings of appetizers.

Related recipes

This might interest you

Please review our privacy policy. We and our partners collect data about your activity via automated systems. If you would like to learn more about "cookies" and what other options you have available, please press here.Got it.